Description
A luxurious autumn tart featuring silky pumpkin filling, nutty hazelnut crust, and a cloud of toasted marshmallow topping—warm, festive, and irresistibly rich.
Ingredients
- Hazelnut Crust:
- 1 1/2 cups hazelnuts, finely ground
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 2–3 tbsp cold water
- Pumpkin Filling:
- 1 1/2 cups pumpkin purée
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- Pinch of salt
- Toasted Marshmallow Topping:
- 2 cups mini marshmallows or marshmallow fluff
- 1/2 cup heavy cream (if using marshmallows)
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: Combine ground hazelnuts, flour, brown sugar, and salt. Cut in cold butter until crumbly. Mix in egg yolk and cold water until dough forms. Press into a tart pan. Bake 12–15 minutes.
- Prepare the filling: Whisk pumpkin purée, sugars, cream, eggs, vanilla, spices, and salt until smooth.
- Pour the filling into the pre-baked crust. Bake 35–40 minutes, or until the center is set but slightly jiggly.
- Cool the tart completely.
- Make the marshmallow topping: If using mini marshmallows, melt them with heavy cream over low heat until smooth. Spread over cooled tart.
- Use a kitchen torch to toast the marshmallow topping until golden and caramelized. If no torch is available, broil 1–2 minutes while watching closely.
- Slice and serve warm or chilled.
Notes
- For extra crunch, garnish with chopped toasted hazelnuts.
- Use marshmallow fluff for a thicker, smoother topping.
- Chill the tart before torching if you want cleaner slices.
- Add a pinch of espresso powder to enhance pumpkin spice flavor.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American